Studies on the quality of fried snacks based on blends of wheat flour and soya flour

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Influence of Frying Fat on the Formation of Heterocyclic Amines in Fried Beefburgers and Pan Residues

By Johansson M.A.E.   Fredholm L.   Bjerne I.   Jagerstad M.  

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Experimental and simulation studies of heat flow and heterocyclic amine mutagen/carcinogen formation in pan-fried meat patties

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Effects of different heat treatments on the furosine content in fresh filled pasta

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Food Research International, Vol. 36, Iss. 9, 2003-01 ,pp. : 877-883

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Effect of intermittent frying and frying medium on the quality of potato chips

By Rani M.   Chauhan G.S.  

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